With an ice cream scooper (the perfect size), scoop cookie dough balls onto the cookie sheet. Leave some room in between them. With a regular size cup, press down on each ball so the cookie flattens to be about 2 cm high. If you want your cookie to be thicker, that is totally fine!

5

Pop in the oven for 10 -12 minutes until the outside is golden brown. If you want them to be crunchy, keep in for longer. Adjust time to suit how you love your cookies!

Set to Cool.

Enjoy.

Ingredients

2cupsAlmond Flour (I use super fine blanched, not almond meal)

1tbspFlaxmeal (get in that fiber)

¼tspFine Grain Sea Salt

1tspCinnamon

½tspBaking Soda

¼cupCoconut Oil (Melted) or Vegan Butter (Melted)

¼cupPure Maple Syrup

1.50tspPure Vanilla Extract

1cupDairy-Free Chocolate Chips

Directions

1

Pre-heat Oven to 350 Degrees. Place parchment paper on a cookie sheet and spray with non-stick spray or coconut oil spray.

With an ice cream scooper (the perfect size), scoop cookie dough balls onto the cookie sheet. Leave some room in between them. With a regular size cup, press down on each ball so the cookie flattens to be about 2 cm high. If you want your cookie to be thicker, that is totally fine!

5

Pop in the oven for 10 -12 minutes until the outside is golden brown. If you want them to be crunchy, keep in for longer. Adjust time to suit how you love your cookies!